Chemometric Comparison and Classification of Some Essential Oils Extracted from Plants Belonging to Apiaceae and Lamiaceae Families Based on Their Chemical Composition and Biological Activities.
Chemometric Comparison and Classification of Some Essential Oils Extracted from Plants Belonging to Apiaceae and Lamiaceae Families Based on Their Chemical Composition and Biological Activities.
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DOI:
10.3390/molecules23092261
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发表时间:
2018-09-05
期刊:
影响因子:
--
通讯作者:
Rotar AM
中科院分区:
文献类型:
--
作者:
Semeniuc CA;Socaciu MI;Socaci SA;Mureșan V;Fogarasi M;Rotar AM
This study is focused on the comparison and classification of parsley, lovage, basil, and thyme essential oils (EOs) based on their chemical composition, total phenolic content, antioxidant and antibacterial activities by using appropriate chemometric methods: Principal component analysis (PCA) and hierarchical cluster analysis (HCA). The results showed that parsley, lovage, and thyme EOs are rich in monoterpene hydrocarbons, but basil EO is rich in oxygenated monoterpenes and phenylpropanoids, and that both PCA and HCA separated essential oils into two main groups of which one contains two sub-groups. β-Phellandrene was the major component identified in parsley and lovage EOs, estragole was the major component in basil EO, and p-cymene was the major component in thyme EO. Thyme EO showed the highest level of total phenolics, the highest antioxidant capacity, and exhibited the stronger antibacterial activity, results that were emphasized by both chemometric methods used. Among tested essential oils, the one of parsley was distinguished by a low total TPC, weak antioxidant activity, and weak antibacterial activity against S. enteritidis (ATCC 13076); lovage EO by low TPC, weak antioxidant activity, but moderate antibacterial activity; and basil EO by low TPC, moderate antioxidant activity, and weak antibacterial activity against L. monocytogenes (ATCC 19114).
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DOI:
10.3390/molecules17067057
发表时间:
2012-06-08
期刊:
Molecules (Basel, Switzerland)
影响因子:
--
作者:
Si L;Chen Y;Han X;Zhan Z;Tian S;Cui Q;Wang Y
通讯作者:
Wang Y
影响因子:
5.2
作者:
Hyldgaard M;Mygind T;Meyer RL
通讯作者:
Meyer RL
影响因子:
--
作者:
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通讯作者:
Lopez, Victor
影响因子:
3.1
作者:
Valero, A.;Romero, M. C.;Navarro, M. C.
通讯作者:
Navarro, M. C.
影响因子:
3.1
作者:
Giarratana, Filippo;Muscolino, Daniele;Panebianco, Antonio
通讯作者:
Panebianco, Antonio